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    Lamb & zaatar pizzas

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    Lamb & zaatar pizzas

    Inspired by Lebanese flatbreads, these quick pizzas use ready-made dough. 

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    1 tbsp extra virgin olive oil
    1 onion, finely chopped
    ¼ x 25g pack flat leaf parsley, stalks finely chopped, leaves left whole
    500g lamb mince
    1 pack (2 x 220g) Northern Dough Co Original Pizza Dough, defrosted}
    4 tbsp zaatar
    100g pack Essential Mixed Salad
    250g Essential Cherry Tomatoes, halved
    ½ Essential Lemon, juice
    50g feta, crumbled


    1. Preheat the oven to 230ºC, gas mark 8, and put 2 large baking trays in to heat up. Heat ½ tbsp oil in a large frying pan. Add the onion and a pinch of salt; cook for 5 minutes, then add the parsley stalks. Stir in the mince, breaking it up with a wooden spoon. Cook until no pink meat remains and excess liquid has evaporated (6-8 minutes).

    2. Halve each ball of dough; roll into 4 x 15cm circles. Put each on a piece of baking parchment. Top the pizzas with the lamb mixture, leaving a 2cm border, then scatter over the zaatar. Transfer the pizzas, on the parchment, to the hot baking trays and bake for 8-10 minutes, until the crusts are golden, swapping the trays halfway through.

    3. Meanwhile, put the salad and tomatoes in a bowl; toss through the remaining ½ tbsp oil and the lemon juice. Scatter the feta and parsley over the pizzas; serve with the salad.

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